Corn Muffins with Roasted Red Pepper

The Corn Muffins with Roasted Red Pepper Recipe In the spirit of the American West, sweet red pepper is roasted, diced, and stirred into a corn batter. Baking the cornbread in muffin pans makes it easily portable for a picnic, packed lunch, or buffet.

Special equipment:
12-hole muffin pan

1 large red bell pepper
1 1⁄4 cups fine yellow cornmeal
3⁄4 cup bread flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
4 tbsp unsalted butter or bacon drippings,
plus extra for greasing
1 1⁄4 cups milk

1 Heat the broiler. Set the pepper underneath and broil, turning as needed, until the skin blackens and blisters.

2 Put the pepper in a plastic bag, close it, and let cool. Peel off the skin and out the core. Cut the pepper in half and scrape out the seeds and ribs. Dice the flesh finely.

3 Preheat the oven to 425°F (220°C). Generously grease the muffin pan and place it in the oven to heat up.

4 Sift the cornmeal, flour, sugar, baking powder, and salt into a large bowl, and make a well in the center.

5 In a bowl, whisk together the eggs, melted butter or bacon drippings, and milk. Pour three-quarters of the milk mixture into the well in the flour, and stir. Gradually draw in the dry ingredients, adding the remaining milk mixture, and stirring just until smooth. Stir in the diced pepper.

6 Carefully remove the hot pan from the oven and spoon the batter into the muffin holes. Bake in the oven for 15–20 minutes, until they start to shrink from the sides of the holes and a metal skewer inserted in the center of a muffin comes out clean. Unmold the muffins and let cool slightly.

Best served warm from the oven, these can be made 1 day ahead and kept tightly wrapped in paper. If possible, warm gently in the oven before serving.

Corn Muffins with Roasted Red Pepper
Holiday Recipes
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